Lucky Charms Cookies
GIANT cookies packed with lucky charms cereal, white chocolate chips, and funfetti rainbow sprinkles. These are gooey on the inside and toasted golden on the outside.
Equipment
- food processor
- stand mixer
- cookie sheet & parchment paper
Ingredients
- 1 cup (or 2 sticks) unsalted butter cold and cubed
- 1 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 ΒΌ cup all purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup crushed lucky charms cereal mallows and all
- 1 cup whole lucky charms cereal
- 1 cup white chocolate chips
- 1/4 cup rainbow sprinkles
- 1/2 cup reserved lucky charms mallows to press on right after baking
Instructions
- Prep two large aluminum cookie sheets with parchment paper and set aside.
- Preheat oven to 410 degrees F (yep, that's right!)
- In a stand mixer fitted with a paddle attachment, whip up the butter for 1 minute until it's light and fluffy, then add in the sugars to cream together with the butter for 3 minutes on high speed.
- Scrape down the sides of the bowl and then add in the eggs, and vanilla. Whip up to combine.
- Add in the flour, cornstarch, baking soda, and salt and slowly mix together by hand or on the very lowest mixer speed until just combined (don't overmix).
- Add in the crushed cereal, regular cereal, white chocolate chips, and sprinkles. Mix in on the lowest-speed until just combined.
- Split the dough into 8 balls (baseball-sized) and place 4 on each cookie sheet.
- Bake for 9-10 minutes. They should be slightly golden, slightly mounded in the middle, thick/tall, and gooey in the center. When removed from the oven, immediately press on the whole lucky charms cereal marshmallows on top (sometimes I would pull off a bit of the cookie and placed the mallow cereal right in that tiny spot so that it sticks!). Let them cool on the pan for 5 minutes, then carefully transfer the cookies to a cooling rack to finish cooling. Enjoy!